Physalis
Physalis is the largest perennial plant in the Solanaceae family. Physalis height is 0.5-1 meter. It is popularly called bubble worm, cherry, marunka, earthen cranberry, sleepy grass.
The ratio of BJU in the product
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The homeland of the plant is South America. Physalis is common in the Baltics, Bulgaria, Central Asia, the Caucasus and the Mediterranean countries, as well as in many regions of Russia, including the Far East. It usually grows in light forests and areas with forest edges, shrubs and ravines, as well as in gardens and vegetable gardens.
There are many types of physalis. The most common are berry (strawberry), vegetable and ornamental species of this plant. Vegetable physalis is considered edible. The berry physalis is very sweet, but it can be eaten too. Decorative physalis is very graceful and beautiful, but it is used exclusively for interior decoration.
A distinctive feature of all types of physalis is the fruit-berry of yellow-orange or yellow-green color, placed in a shell. The shell is formed by intergrown sepals and resembles a Chinese lantern in shape. Physalis berries ripen from mid-June to September.
Composition, nutritional value and calorie content of physalis
The beneficial properties of physalis are in its composition. One hundred grams of vegetable physalis contains 0.96 g of proteins, 1.02 g of fat and 3.94 g of carbohydrates, as well as 6 mg of vitamin A, 0.04 mg of vitamin B1, 0.04 mg of vitamin B2, 1.85 mg of vitamin PP, 11.70 mg vitamin C, 0.06 mg carotene.
The fruits contain 1 mg sodium, 268 potassium, 7 mg calcium, 20 mg magnesium, 39 mg phosphorus, 0.62 mg iron.
The calorie content of physalis is 32 kcal per 100 g of fruit.
The fruits also contain sugars, bitter and tannins, pectins, phytoncides, non-toxic alkaloids, gelling agents, as well as citric, malic, succinic and tartaric, sinapic, ferulic and caffeic organic acids.
The roots of the plant include various alkaloids - tegloidin, pseudotropin, couscigrin and tropin. Physalis leaves contain many steroids - cholesterol, sitosterol, campesterol and isofucosterol, as well as carotenoids - alpha-carotene, lutein, beta-carotene, zeaxanthin, zeaxanthin and lutein ester, beta-carotene, cryptoxanthin, physoxanthin.
Useful properties of physalis
Physalis benefits have been proven for a long time. Even Avicenna for bronchial asthma and for the treatment of ulcers advised the use of gruel from the fruit externally. The beneficial properties of physalis are explained by the content of a large amount of natural water and a balanced set of micro- and macroelements, nutrients and vitamins. Due to its low calorie content, physalis is often used in dietary nutrition.
Lycopene, found in fruits, is considered a powerful antioxidant. It prevents the development of cancer.
An important benefit of physalis is to accelerate recovery from various diseases that occur in a particularly severe form.
The alkaloid physaline in the physalis fruit has an analgesic, hemostatic, anti-inflammatory, choleretic and diuretic effect. This explains the use of physalis in the treatment of hypertension, diseases of the digestive tract and respiratory tract, cholecystitis, pyelonephritis, hepatitis, epilepsy, purulent inflammation of the urinary tract, urolithiasis. Adding fruit to the menu helps to remove gallstones and kidney stones. In addition, regular use of physalis suppresses the process of stone formation.
The decoction of the roots of the plant has expectorant, antitussive and analgesic properties.
Physalis juice is used to treat lichen, and the ointment from its fruits is used for gout and rheumatism, eczema, and diathesis.
In Central Asia, physalis is used to successfully treat hypertension, anemia and constipation. With hypertension, tea is also brewed from the fruits and leaves of the plant. There is also information about the treatment of gonorrhea with physalis leaves.
In Bulgaria, a decoction from the plant is used to treat diseases of the stomach and intestines, jaundice and hemorrhages.
A medicine for sore throat, laryngitis and stomatitis in children is made from fruit gruel in Tajikistan. To do this, the gruel of physalis fruits is mixed with milk, boiled over low heat and given to children to drink.
Large fruits should be consumed in 5-8 pieces, and smaller ones - 9-16, ten minutes before meals. With increased acidity of the stomach, the dose should be halved and physalis should be consumed exclusively before eating.
In the aerial part of the plant (in the bract) alkaloids, toxic to the human body, are present. Therefore, you should use the fruit at home with extreme caution.
Physalis application methods
Most often, physalis fruits are eaten raw. Berry physalis is used to make jam, jams, candied fruits, candies, syrups and used as a filling for various desserts. Some confectioners use physalis fruit as decoration.
The fruits of vegetable physalis can be preserved, dried, boiled, salted, pickled. Physalis juice goes well with meat and fish dishes. Gruel and physalis juice can be added to kefir, cottage cheese, jelly or tea.
The roots of the plant are harvested in the fall, dried, crushed and insisted on alcohol or brewed.
Physalis storage conditions
It is recommended to store berries in a cool dry room, in trellis boxes or boxes with ventilation holes, which can hold no more than three kilograms of fruit. At a temperature of + 12-14 ° C, ripe berries are stored for 1-2 months. Unripe physalis fruits can be stored for much longer. As the temperature rises, it ripens faster and begins to deteriorate. The entire storage period of physalis must be regularly reviewed, choosing ripe berries and throwing away the spoiled ones.
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